Chicken Noodle Soup.

Chicken Noodle Soup.
25 g unsalted butter
3 leeks, trimmed and thinly sliced
150 ml white wine
1.2 l fresh chicken stock
sea salt, black pepper
60 g short vermicelli or other soup noodles
2 chicken breasts, skinned
1 tbsp extra virgin olive oil
3 tbsp finely chopped parsley
freshly grated Parmesan to serve

Melt the butter in a medium-size saucepan over a lowish heat and fry the leeks for 5-7 minutes until starting to relax, stirring occasionally.
Add the wine, turn the heat up and cook to reduce it by half.
Pour in the chicken stock, season and bring to the boil.
Simmer over a low heat for 10 minutes, stirring in the vermicelli soup noodles halfway through – if you are using a different type of soup pasta then adjust the time accordingly, bearing in mind they should be lovely and soft rather than al dente.

While cooking the soup base, cut out the tendon from the lower side of the fillets and slice them into two thin escalopes.
Now slice across into thin strips.
Heat the olive oil in a large frying pan over a medium-high heat, add the chicken and fry for a minute or two to seal it, stirring frequently, then turn the heat up and fry a few minutes longer until starting to colour, seasoning it towards the end.

Stir the parsley and chicken into the soup, taste for seasoning and serve straightaway in warm bowls, accompanied with grated Parmesan.

Spaghetti with lemon, parsley, garlic and chilli.

A food-writing prescription to cure clean-eating | The Millers Tale
Please don’t be afraid of food and don’t be afraid of your appetites.
Shop for ingredients when you need them, cut down on food miles where possible and learn to scratch-cook using fresh and seasonal ingredients where possible.
This is good food, not clean food.
If you want to learn how to take greater pleasure in what you cook and eat then I’ve compiled a reading list by authors whose love of life is expressed in the way they write about food.
If eating has become a bit of a minefield, their words might help you see how rigid boundaries and self-denial can suck all the pleasure out of life.

- Rachel Roddy’s spaghetti with lemon recipe | Kitchen sink tales | Life and style | The Guardian
How much you make of this is of course entirely up to you, depending on how many somersaults you want to happen in your mouth.
However you make it, it is an invigorating, but comforting meal – just the thing for these January days, maybe.

Serves 4
2 large unwaxed lemons
A big handful of flat-leaf parsley
500g spaghetti
1–2 garlic cloves
A small dried chilli or pinch of red chilli flakes
6 tbsp olive oil

1 Grate the zest from the lemon and very finely chop the parsley, then mix the two together and set aside.

2 Bring a large pan of well-salted water to a fast boil, add salt, stir, then add the spaghetti and cook until al dente.
Meanwhile, very finely chop the garlic and chilli.

3 In a large frying pan, very gently warm the olive oil, garlic and chilli over a low flame until fragrant – do not let it burn.
Once the spaghetti is cooked, drain it – or better still, use a sieve or tongs to lift the spaghetti and a just a little residual water into the frying pan.
Stir, add the lemon and parsley, a pinch of salt and if you like a squeeze of lemon, stir again, divide between plates and eat immediately.

Melting meatball macaroni.

Melting meatball macaroni | BBC Good Food
300g pork mince
400g beef mince (with around 10% fat)
½ tsp fennel seeds
½ tsp chilli flakes
2 tsp dried oregano
200g cheese - tallegio or mozzarella, chopped into small chunks
2 tbsp olive oil
1 large onion, finely chopped
4 garlic cloves, crushed
2 tsp tomato purée
50ml red wine
2 x 400g cans chopped tomatoes
500ml passata
3 bay leaves
2 tsp golden caster sugar
400g macaroni or other pasta shape
crusty bread, to serve (optional)

Heat oven to 200C/180C fan/gas 6.
Mix the pork and beef mince with the fennel seeds, chilli, 1 tsp oregano and some seasoning in a large bowl until combined.
Divide and shape into 18 meatballs with cheese (a nugget or two of taleggio) in the middle (save some for the top), then chill for 10 mins.
Heat 1 tbsp oil in a large pan (use a flameproof casserole dish if you can – it’ll save on washing up).
Add the onion and a pinch of salt and sizzle until softened, about 8 mins.
Stir in the garlic and cook for 1 min more, then add the tomato purée, wine, tomatoes, passata, bay leaves, sugar remaining oregano and lots of seasoning, cover with a lid and simmer for 20 mins.
Meanwhile, arrange the meatballs on a baking tray lined with foil, drizzle with the remaining oil and bake for 10 mins.
Cook the pasta in a pan of boiling salted water according to packet instructions, then drain, reserving some water.
If the pan is not ovenproof, tip the sauce into a casserole dish.
Stir the pasta into the sauce along with the liquid from the meatballs and some pasta water if it needs thinning.
Turn the grill to a medium-high setting.
Nestle the meatballs into the pasta, so that they poke out the top.
Scatter the remaining cheese (taleggio) over the top and grill for 5-10 mins until the cheese and meatballs are golden.
Serve with crusty bread, if you like.

OR:
- Herby Veal Meatballs with Parmesan & Pine Nuts in Tomato Sauce | Recipes | Gino's Italian Escape

Tagliatelle with cavolo nero.

Tagliatelle with cavolo nero | Recipes | Lifestyle | The Independent
Serves 4

1 bunch of cavolo nero
A good pinch of sea salt
40g/11/2oz unsalted butter
2 tbsp grassy flavoured extra-virgin olive oil
3 good-quality anchovies, such as Ortiz
3 cloves of garlic
75g/3oz grated Parmesan

Rinse the cabbage well to remove any dirt. Strip the dark fibrous leaves from their stalks and discard the stalks.
Boil a large pot of well-salted water, plunge in the leaves and cook for five minutes.
Remove and drain.
Separate the cooked cabbage in half.
Place one half in a bowl and the other in a food processor along with the butter, oil, anchovies, garlic and Parmesan and purée until smooth.
Remove and spoon into the bowl, stirring well through the cooked cabbage.
Serve with tagliatelle.

- Cavolo nero pasta recipe - Telegraph
SERVES
4–6
INGREDIENTS
500g/1lb 2oz dried penne
2 garlic cloves, peeled
300g/11oz cavolo nero, leaves stripped off stem
3 tbsp pine nuts, lightly toasted
150ml/5 floz extra virgin olive oil
3 handfuls of grated Parmesan, plus a little extra to serve
METHOD
Bring a pan of salted water to the boil and cook the pasta according to the packet instructions.
Meanwhile, in another large pan, bring some salted water to the boil with the garlic cloves.
When it's boiling, add the cavolo leaves and cook for 5–10 minutes until tender.
Drain, reserving the garlic.
Transfer the cavolo, garlic and pine nuts to a blender or food processor and blitz to a fine purée.
Add the olive oil and Parmesan, then blitz again and season to taste.
You should have a glossy and rich dark green sauce.
Drain the pasta, reserving a cup of the cooking water.
Toss the sauce through the pasta, loosening it with a little cooking water so the sauce clings to the pasta.
Finish with another drizzle of olive oil and a dusting of Parmesan.

- Recipe of the Week: Pappardelle With Cavolo Nero

Bolognese pasta pie.

Bolognese pasta pie - pasta recipes - Good Housekeeping
Method
Preheat oven to 200°C (180°C fan) mark 6.
Bring a large pan of salted water to the boil for the spaghetti.

Grease and line base and sides of a 9cm (3½in) deep, 20.5cm (8in) round loose-bottom cake tin with baking parchment.
Set aside.

Heat oil in a large frying pan and brown mince all over.
Mix in pasta sauce, check seasoning and set aside to cool for 10min.

Meanwhile, cook spaghetti in boiling water according to pack instructions until al dente.
Drain and leave to cool for 5min.
Return to pan and stir in half the Parmesan and two of the eggs.

Spread half the spaghetti over base of prepared tin in an even layer.
With two forks, build remaining spaghetti up around sides of the tin, making a central well about 5cm (2in) deep for the mince.
Option: Spread the fresh mozzarella (or ricotta) over the spaghetti. Or Layer sliced mushrooms.
Stir remaining egg and most of basil into mince mixture.
Spoon into well in pasta.
Dot with cherry tomatoes (cut-side up) and scatter over remaining cheese.
Cover tin with foil and cook in oven for 15min.
Remove foil and cook for a further 20-25min until lightly golden.

Transfer to a serving plate or board.
Scatter over remaining basil and serve pie in slices.
You'll love...

Pasta and Broccoli.

Double take: a twice-cooked broccoli recipe direct from Rome | Life and style | The Guardian
From Five Quarters: Recipes and Notes from a Kitchen in Rome by Rachel Roddy.
- Winner of the André Simon Food Book Award 2015.
'Of course I thought Rome was glorious, but I didn't want to stay. A month, three at most, then I'd take a train back to Sicily to finish the clockwise journey I'd interrupted, before moving even further southwards...'

Instead, captivated by the exhilarating life of Testaccio, the wedge-shaped quarter of Rome that centres round the old slaughterhouse and the bustling food market, Rachel decided to rent a flat and live there. Thus began an Italian adventure that's turned into a brand new life. FIVE QUARTERS charts a year in Rachel's small kitchen, shopping, cooking, eating and writing, capturing a uniquely domestic picture of life in this vibrant, charismatic city.

Combining Rachel's love of Italian food and cooking with a strong nostalgia for home and memories of growing up in England, this is a cookbook to read in bed as well as to use in the kitchen.

A much-loved dish in Rome, pasta e broccoli is often made with broccolo Romanesco (Romanesco cauliflower), a curiously beautiful, lime-green vegetable with intricate clusters of closely packed florets.
Cooked Romanesco has the texture and feel of good, creamy cauliflower but the taste of broccoli.
Romanesco is best, but I have also made successful versions of pasta e broccoli with ordinary broccoli, purple-sprouting broccoli and cauliflower.

Broccolo Romanesco and Potato Masher.

Serves 4
Ingredients
1 large head Romanesco cauliflower, or broccoli
Salt, to taste
2 cloves garlic
1 small, red fresh, or dried, chili
6 Tbsp. olive oil
14 ounces short pasta, such as penne or rigatoni
1/3 cup grated pecorino or Parmesan, plus extra to serve
Directions
Pull away the tough outer leaves, cut away the hard stem and break the Romanesco, or broccoli, into small florets.
Bring a large pot of water to a fast boil, add salt and stir; then add the florets.
Cook for 6 to 8 minutes, or until tender, which will depend on how fresh the Romanesco is.
Use a slotted spoon to lift the florets into a colander.

Meanwhile, peel and gently crush the garlic with the back of a knife and chop the chili.
Heat the olive oil in a large frying pan, add the garlic and chili and cook gently, until the garlic is lightly golden and fragrant.
Do not allow the garlic to brown, or it will be ruinously bitter.
Remove the garlic.

Bring the same water you cooked the Romanesco in back to a fast boil and add the pasta.
While the pasta is cooking, add the Romanesco to the frying pan and stir so that each floret is glistening.
Add salt, stir again and mash the florets gently with the back of a wooden spoon (or Potato Masher) so they break up.
Either drain the pasta, saving some of the cooking water, and tip it into the Romanesco pan; or, better still, use a slotted spoon to lift the pasta into it.
Throw over the Parmesan or pecorino and stir vigorously so that the pasta mixes with the Romanesco.
Serve straight from the pan or with sausages, piled on garlic-rubbed toast or topped with a fried egg.

Pasta with ricotta, lemon and parmesan cream.

A bit sheepish | rachel eats
While a large pan of well salted water lumbered to the boil, I mashed and then beat 250 g of ricotta di pecora with the zest and a little of the juice of a large unwaxed lemon, a hefty handful of grated parmesan, a good pinch of salt and a grind of black pepper.
Once the water was rolling like a stormy ocean, I slid the pappardelle into the pan and pushed it down with a wooden spoon.

When the pasta was nearly ready – and this is important – I ladled a little of the pasta cooking water – cloudy with starch – from the pasta pan into the ricotta cream in order to loosen it a little.
I also set another cupful aside in case further loosening was necessary.
I drained the pasta before tipping it on top of the ricotta cream and tossing the wide ribbons in the thick white paste.
The egg pappardelle was surprisingly absorbent and so a little more pasta water was needed!
After all this is a dish that should be moist!
The ribbons of pasta should slip and slide not clump and stick.
I served my pasta with ricotta, lemon and parmesan cream with a little extra virgin olive oil poured over the top.

Tagliatelle with leeks.

Rachel Roddy’s leeks and mussels tagliatelle recipe | A Kitchen in Rome | Life and style | The Guardian
The leeks, which are inspired by an Anna Del Conte recipe.
Having cooked the leeks until soft and silky and intensely savoury, she stirred them into pasta.
Leeks cooked this way can be mixed with ricotta, which again makes an excellent sauce for pasta.
They are also good stirred into boiled rice or with soft boiled eggs, or served under fish or chicken.
Tagliatelle with leeks (and mussels, if you like)
Serves 4
800g leeks – ideally smallish ones
40g butter
4 tbsp extra virgin olive oil
Salt and black pepper
A generous splash of white wine
450g tagliatelle
1.5kg mussels (optional)
Pecorino cheese

1 Prepare the leeks: cut away the root and trim 5-10cm of dark green from the top, depending on freshness, so you are left with just white and light green.
Cut the leeks into thin rounds, then rinse well to get rid of any grit, then drain.

2 Warm the butter and the olive oil in a deep frying pan over a low-medium heat, add the leeks and a pinch of salt and stir until they are glistening.
Add the wine.
Cover the leeks with a piece of buttered greaseproof paper, cover with a lid and cook for 20-30 minutes or until the leeks are incredibly soft.
Pull the pan from the heat.

3 Bring a large pan of water to a fast boil, add salt, stir and add the tagliatelle, and set the timer for one minute less than the time on the packet.
Once the pasta is al dente, drain, reserving a little pasta cooking water, then tip into the leek (and mussel) pan and toss well, adding a little pasta cooking water (mussel liquor) if you think it needs it.
Serve immediately, with grated pecorino or parmesan cheese if you like.

When you are cooking the leeks, Anna suggests you put a layer of buttered baking parchment between the leeks and the lid.
It really does seem to make the leeks more silky, but it is a step you could skip.

I have suggested tagliatelle – the flat ribbons working well with this sauce – but I imagine linguine, spaghetti or farfalle would work well too.
And finally cheese, ideally pecorino, most certainly on the leek version.

Rachel Roddy is a food blogger based in Rome and the author of Five Quarters: Recipes and Notes from a Kitchen in Rome (Saltyard, 2015) and winner of the 2015 André Simon food book award.

Spaghetti Pie.

Adapted from: Spaghetti Pie

Any dried pasta or spaghetti 75 to 100 grams portions per person.
3 servings - 225 grams!

I urge you to use freshly ground black pepper that you grind before making this.
This torte (or cake) was based on Cacio e pepe, an Italian pasta that gets its distinctive flavor from pecorino cheese and lots of black pepper.
If you can’t get pecorino, Parmesan and Asiago are different, but probably the closest substitutes.
Also different, but delicious, is Vella dry jack cheese, made in California.

I used cheeses that were available to me, and suggest if you can’t get Comte use Gruyere, Emmenthal or Jarlsberg as a substitute for it. (A mild cheddar may work as well.)
For the softer cheese, I used a Tomme de montagne, a “catch-all” term in France for a mountain cheese that’s often semi-soft.
Fontina isn’t available in France very easily, but I know it is elsewhere.
Feel free to use Gouda, Vacherin Fribourgeois, or Morbier in its place.
You can make this gluten-free by substituting a gluten-free spaghetti, perhaps cooking it even less than al dente, since it tends to be a lot softer than standard pasta. (Other pasta shapes would work as well, too.)

If you don’t have a springform pan (A springform pan is a type of cake pan that has removable sides), you could bake this in a similar sized casserole and serve it sliced directly from the baking dish without unmolding it.

225 grams dried spaghetti
210 ml whole milk
2 small eggs, room temperature
1/2 teaspoons sea or kosher salt
1 teaspoons freshly ground black pepper
pinch red pepper powder
35g finely grated pecorino/Parmesan cheese
100g grated Comté/Gruyere or a Swiss-style cheese
100g grated Fontina/Tesco Dutch Gouda, or a similar semisoft cheese

1. Bring a large pot of salted water to a boil.
Cook the spaghetti just until it’s very al dente.
Do not cook until completely tender. (The recommended cooking time on my bag was 10 minutes. I cooked mine for 8 minutes.)

2. Preheat the oven to 425ºF (220ºC).
Butter a 15-18cm springform pan.
Wrap the bottom very securely in one large sheet of aluminum foil.
Set the pan on a rimmed baking sheet lined with foil. (Extra insurance in case your pan leaks a bit.)

3. When the pasta is done, drain it well and let cool slightly.

4. In the pot, whisk together the milk, eggs, salt, black and red peppers.
Set 20g of each of the Gruyere and Gouda cheeses aside. (Total: 40g.)
Stir the rest of the grated cheese, as well as the Parmesan, into the milk and egg mixture.

5. Stir the slightly cooled spaghetti into the milk and cheese until it is completely combined.

6. Transfer the mixture to the prepared springform pan.
Smooth the top so it’s relatively even and sprinkle the 80g reserved grated cheese over the top.

7. Bake for 30 to 35 minutes, until the cake feels just set in the center and is slightly bubbling around the edges.
Turn on the broiler and brown the top of the torte on the upper-third rack of the oven until well-browned.
Remove from oven and run a knife around the inside of the cake pan to loosen the pie from the sides.
Let rest about 10 minutes then released and remove the sides of the pan.
Serve while still warm, in slices.
It can also be served at room temperature if you’re looking for a picnic dish.

Storage: The torte can be made up to three days in advance and refrigerated, then rewarmed in the oven, covered with foil.
It can be frozen for up to two months.

Pasta.

The Right Way to Sauce Pasta | Serious Eats
The right way to sauce pasta!
Here's how to properly sauce your pasta, step by step.

Step 1: heat your sauce separately
Step 2: cook your pasta al dente (really)
Remember: you do not want your pasta water as salty as the sea.
One to two percent salinity is what you should aim for, which translates to around 1 or 2 tablespoons of kosher salt per quart or liter.
You also don't need a huge amount of water—just enough to be able to keep the pasta moving.
With small shapes, like penne or fusilli, I use a saucepan or a saucier.
With long, skinny shapes, like spaghetti or bucatini, I use a 24 cm skillet.

Whatever you do, don't toss cooked pasta with oil—it makes it much more difficult to get sauce to cling to it down the line.

Step 3: transfer cooked pasta to sauce.
Step 4: add pasta water.
Once the pasta is in the sauce, add pasta water. This is the most vital step in the process.
Step 5: add fat!
If you have a very low-fat sauce (like a tomato sauce, for instance), now is the time to add extra fat. A small amount of fat—extra-virgin olive oil or butter—is essential to good pasta sauce texture.
Step 6: cook hard and fast.
Once everything is in the pan together—cooked pasta, hot sauce, pasta water, and extra fat—it's time to simmer it. Simmering not only reduces liquid (and thereby thickens the sauce), but also contributes to mechanical stirring, helping that starchy pasta water do its job of emulsifying the sauce with the fat and getting it to coat the pasta. The hotter your pan, the more vigorously the sauce will bubble, and the better the emulsion you'll form.
Step 7: stir in cheese and herbs off heat.
Once the pasta and sauce are where you want them, remove the pan from the heat and stir in any cheese or chopped herbs you may be using.
Step 8: adjust consistency
You thought you were done with that pasta water? Not quite yet! You're just about to serve the pasta, which means that now is your last chance to adjust texture.
Step 9: garnish as necessary.
Transfer the cooked, sauced pasta to a warmed serving bowl or individual plates, then add the final garnishes, if you're using any.
These can be anything from chopped fresh herbs to grated cheese to a big grind of black pepper.
Step 10: serve immediately.
Pasta don't wait around for nobody. Once the pasta is in the sauce, there's a countdown timer that's automatically started and cannot be paused.
Pasta will continue to cook and soften as it sits.
The sauce will start to cool down and thicken.

The only solution is to serve it immediately and to eat it with gusto.

If you've done everything right, that shouldn't be a problem!

How to Cook Pasta.

The Food Lab: A New Way to Cook Pasta? | Serious Eats
- If you're really keen on saving time and energy, you can do what I do: put half the water in the pot, and heat the other half in an electric kettle as the first half heats up.
Add the two together, and you've got boiled water in half the time.
Then all you have to do is dump the pasta, bring it back to a boil, stir, cover, and wait.
Now that's using your noodle!

Chickpea and pasta soup.

from Anna del Conte
If you are using canned chickpeas, then start the soup with part two!
I have also replaced ditalini (pasta) for orzo.
Orzo is often boiled in Italian soups, like minestrone. It also is boiled and lightly fried, to resemble risotto.

Serves 12
130g dried chickpeas
1 tsp bicarbonate of soda
1 tbsp flour
1 tbsp salt

1 litres vegetable stock or water
1 rosemary sprigs
3 garlic cloves, peeled and bruised

40ml extra virgin olive oil
100g skinned fresh tomatoes, seeded
100g small tubular pasta such as ditalini
parmesan cheese for grating
chilli oil and flat-leaf parsley, optional

Put the chickpeas in a bowl and cover with plenty of water.
Mix together the bicarb of soda, flour and salt and add enough water to make a thin paste.
Stir this mixture into the bowl with the chickpeas and leave to soak for at least 12 hours - preferably 24.

When the chickpeas have doubled their weight (you don't have to get your scales out: trust your eyes) they are ready to be cooked.
Drain and rinse.
Put them in a large stockpot and add the vegetable stock or the same quantity of water.
Tie the rosemary sprigs in a muslin bag and add to the stockpot.

Add the garlic to the stockpot and pour in half the oil.
Cover the pan tightly and bring to the boil.
Lower the heat and cook over the lowest simmer until the chickpeas are tender, which can take two to four hours.
Do not uncover the pan for the first hour and a half, or the chickpeas will harden.
For the same reason, do not add any salt until the chickpeas are nearly ready.

Part two:
When the chickpeas are tender, remove the garlic and the rosemary bundle.

- Purée the tomatoes through a food mill or in a food processor and add to the soup with their juice.
- Stir well, add salt and pepper to taste and cook for a further 10 minutes or so.
This is the point at which you should stop when you're cooking the soup in advance.
In which case, when you want to eat it, put it back on the hob and reheat it, so that you can proceed to the final step, which is to cook the pasta.

Before you add the pasta, check that there is enough liquid in the pan.
You may have to add some boiling water.
Now, add the pasta and cook till al dente.
I like to add some freshly chopped flat-leaf parsley, but the glory of this soup will be undiminished if you prefer not to.
But do pour some of the remaining oil into the pot of soup, and drizzle some more into each bowl after you've ladled in the soup.
Put the Parmesan on the table with a grater.

One Pot Pasta Dish from Puglia.

The 9 Minute One Pot Pasta Dish from Puglia that is Taking the Internet by Storm - Eat Like a Girl
Ingredients
200g linguine (a form of pasta – like fettuccine and trenette, but elliptical in section rather than flat.)
200g cherry tomatoes, halved or quartered if large or a diced peeled great tomato
2 cloves garlic, peeled and thinly sliced
a pinch of chilli flakes (to taste)
2 sprigs basil, plus torn leaves for garnish
1 tbsp extra virgin olive oil, plus more for serving
Sea salt and freshly ground black pepper
500ml water (you may need to top it up a little – I didn’t – have some water boiled just in case)
freshly grated Parmesan cheese, for serving

a large pan that will fit the linguine horizontally, I used my sauté pan
Method
Combine the dried pasta, tomatoes, garlic, chilli flakes, basil, oil, 1 teaspoon salt, a pinch of pepper and the water in a large shallow pan.
Bring to a boil over high heat.
Boil the mixture, stirring and turning pasta frequently with tongs, until the pasta is al dente and water has nearly evaporated, about 9 minutes.
But keep an eye on it.

Season to taste with salt and pepper, divide among 2 bowls, and garnish with fresh torn basil.
Serve with a drizzle of oil and Parmesan.

Courgette and lovage pasta - penne or fusilli.

Lovage recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian:
A quick, easy dish. Serves four.

4 courgettes, about 400g
400g dried penne or fusilli
3 tbsp olive oil
Salt and freshly ground black pepper
2 garlic cloves, finely chopped
Zest of ½ small lemon
1 small handful lovage leaves, finely shredded
80g parmesan, grated, plus extra
160g ricotta, broken into chunks

Trim the tops and bottoms off the courgettes, then shred into ribbons with a sharp vegetable peeler.

Cook the pasta according to the packet instructions.
Meanwhile, heat the oil in a large saucepan over medium-high heat, add the courgettes, season and sauté until slightly golden, about five minutes.
Add the garlic and lemon zest, and fry for a minute.
Stir in the lovage.
Taste and season again.

Drain the pasta (reserve some cooking water) and toss with the courgettes, a couple of tablespoons of cooking water, parmesan and ricotta.
Serve in warmed bowls with more parmesan sprinkled on top.

Three Cheese and Swiss Chard Pasta Bake Cake.

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3. 

Lemon Carbonara Spaghetti.

Lemon Carbonara Spaghetti - Kalofagas - Greek Food & Beyond - Kalofagas - Greek Food & Beyond:
Lemon Carbonara Spaghetti
(for 2)
1/4 cup olive oil

1/2 onion, diced

3 cloves of garlic, smashed

2-3 Tbsp. dry white wine

juice of 1/2 lemon (add more at end if you like it more tart)

zest of 1 whole lemon

2 egg yolks

1/4 cup cream

1/2 cup grated Kefalotyri or Romano cheese

lots of cracked black pepper

2 Tbsp. chopped fresh chives

2 Tbsp. chopped fresh parsley

approx 200 grams of dry spaghetti (or other thin pasta)

reserved pasta water

salt to taste

. Bring a large pot of water to a boil. Add a good amount of salt upon boiling and add your linguine. Cook as per package’s directions.
. In a skillet over medium heat, add your olive oil and onions and garlic, wine and sweat on medium to low heat for about 5 minutes or until soft and translucent. Add your lemon juice and set aside.
. In a bowl, whisk your eggs, cream, black pepper and grated cheese and set aside.
. When your pasta is done, reserve some pasta water then drain and now add the linguine into the skillet along with the egg/cream mixture, lemon zest and some pasta water.
. Toss the egg/cream mixture until the residual heat of the pasta has turned the mixture into a creamy sauce. Taste and adjust for seasoning and add the chives and parsley before giving one final toss.

'via Blog this'

Seasonal food: turnip. Orecchiette with turnip tops and chilli.

Seasonal food: turnip | Life and style | guardian.co.uk:
UK turnip season

The Romans, who distinguished between two types of turnip, the more slender and pointed napus and the rounded rapa.
To this day there is still not a standardised scientific classification of turnips, swedes and their close relative oilseed rape.
Brassica rapa has been cultivated for more than four millennia, making it one of our most venerable vegetables.